Ingredients Jump to Instructions ↓

  1. 1 head

  2. iceberg lettuce

  3. 3 tablespoons canola oil

  4. 1 cup finely chopped fresh oyster mushrooms

  5. 8 ounces flavored baked tofu or extra-firm tofu , cut into 1/2-inch cubes

  6. 1/2 cup finely diced carrot

  7. 1/2 cup finely diced green apple

  8. 1/2 cup finely diced water chestnuts

  9. 2 tablespoons MAGGI TASTE OF ASIA Chili Garlic Sauce

  10. 1/2 cup walnuts , toasted

  11. 2 teaspoons sesame oil

  12. 2 green onions , finely chopped

  13. 3 tablespoons MAGGI Seasoning Sauce

Instructions Jump to Ingredients ↑

  1. CUT out lettuce core and separate leaves. Cut leaves into 4-inch squares to make "cups." Arrange lettuce on large serving plate.

  2. HEAT canola oil in large wok or skillet over medium-high heat. Add mushrooms and tofu; cook, stirring constantly, for 2 minutes. Add carrot, apple and water chestnuts. Cook, stirring constantly, for 1 minute.

  3. STIR in chili garlic sauce. Cook, stirring occasionally, for 1 minute or until vegetables are heated through. Add nuts, sesame oil and green onions; toss to combine. Season with seasoning sauce.

  4. SPOON 2 tablespoons tofu mixture into each lettuce leaf cup and eat with your hand.

  5. NOTE: 1 cup cooked, diced chicken breast meat may be used in place of tofu.


Send feedback